Frozen confection and process of making the same.



provide a process for rnaizing I I ii. rnjmim ll $13 .51, 3? 7, hpcoifieation Patent.

Application. May 23 1% Jrawlng.

. v 1 .Li

rozen Qoerectio able, and which shall be comparati' expensive to manufacture.

Another object of the invention is t eye-- vide a frozen dessert of delicate shall be Wholesome and digestible which shall be comparatively inexpei to carry out. 4

In the development of my invention 1 ntilizethe following materials in suhstan tially the proportions given:

Choice rice Two ounces, Barley Eight ounces, Hominy Eight ounces.

These grains are placed in an agate pot of about five gallons capacity containing three gallons of cool fresh Water. Place the pet with its contents on a smokeless fire and let it boil for one and one-half hours. Then strain through a cleaned doubled cheesecloth tied around the top of a seven and one-half gallon porcelain container. The substance goes into the container and the hot grains remain in the cheesecloth; then the cheesecloth is removed from the con tainer and twisted vwith the grains in it. Holding itYtviristed, the cheesecloth and grains are placed in a three gallon agate pan with a gallon of fresh Water, and still holding the cheesecloth twisted, the contents are Worked into a dough. Finally the con tents are reduced in size and the substance comes through. the cheesecloth and thickens the Water. After the water is good and thick pour it into the seven and one-half new and 91%. Serial No. 343,679.

hen. place the cloth. and nits in three gallon pan with a little ire-sh Water and loosen gust enough. to allow n container.

the "Water to go through and mix so that it work as a dough, and the Water is then poured of into the porcelain container thicker There should "then ahou three and one-half gallons of this snhistance properly thickened. When all substance been removed from the plus, the remaining pulp may be fed to f cl clrens. To this liquid substance fourteen pounds of granulated sugar in the saline seven and one-half gallon container -o add two gallons of milk, from :-r cent. butter fat and any deand coloring. Eighteen h ggs are used for the Vanilla cl: 2: flavors require about one 4 sub tance is then placed in a p running from sixty to 11.3 utions per minute until it is thorough? congealed.

The finished product may he cut into blocks or be molded in. suitable glasses or tins and Wlll then be ready for sale or for use.

From the foregoing will be obvious that a frozen confection made in accord-- ance with this invention will be Wholesome and palatable, and is not expensive to manufacture and provides a very desirable and delicate dessert which will be digestible. What is claimed i':--

l. A frozen confection comprising a paste made from two ounces of rice, eight ounces of barley, eight ounces hominy, three gallons of pure Water, said materials being boiled and strained,- reduced to a paste, and having added granulated sugar, fourteen pounds, and two gallons of milk, and. the materials being flavored and frozen.

2. The process of preparing a frozen con.- fection which consists in taking rice, barley, hominy, Water, boiling said materials, straining said materials, adding cold water tothe materials and cooling them, and add.- ing granulated sugar, milk, eggs and well with paddle and then let it I s flavoring substance, and then freezing said materials and molding it in suitable receptacles.

3. A process of preparing a, frozen con- }liection which consists in'boiling a quantity f rice, barley and hominy together, strain ing the materials, adding cold Water to the materials, and mixing a quantity of granu v latedsugar and milk in the compound, and 

